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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
by: Karen Page, Andrew Dornenburg
September 16, 2008

Ratio: The Simple Codes Behind the Craft of Everyday Cooking
by: Michael Ruhlman
September 07, 2010

Cooking for Geeks: Real Science, Great Hacks, and Good Food
by: Jeff Potter
August 09, 2010

Culinary Reactions: The Everyday Chemistry of Cooking
by: Simon Quellen Field
November 01, 2011

Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
by: Harold McGee
October 28, 2010

What Einstein Told His Cook: Kitchen Science Explained
by: Robert L. Wolke
October 17, 2008

Ratio: The Simple Codes Behind the Craft of Everyday Cooking
by: Michael Ruhlman
April 07, 2009

The Whole Beast: Nose to Tail Eating
by: Fergus Henderson
March 30, 2004

Ideas in Food: Great Recipes and Why They Work
by: Aki Kamozawa, H. Alexander Talbot
December 28, 2010

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
from: Columbia University Press
January 31, 2012

Kindle Fire, Full Color 7" Multi-touch Display, Wi-Fi
In association with amazon.com
Product price accurate as of 02/23/2012 04:51 EST
and is subject to change.

$199.00

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